Goat cheese and olive-stuffed chicken breasts

1 servings

Ingredients

Quantity Ingredient
12 Kalamata or other brine-cured black
; olives
2 ounces Soft mild goat cheese; (2 tablespoons)
1 teaspoon Chopped fresh thyme leaves
4 Boneless chicken breast halves with skin
2 teaspoons Vegetable oil

Directions

Preheat oven to 300 degrees. Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.

To form a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.

Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 80 Calories (kcal); 9g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9397 Converted by MM_Buster v2.0n.

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